From DN Recipes by David Nagy · Food & Beverage

Turkey Breast Peruvian

Published

Turkey Breast Peruvian

Ingredients 
- 2 tablespoons red-wine vinegar
- 1 tablespoon olive oil
- 2 large garlic cloves, smashed
- 2 teaspoons paprika
- 1 teaspoon dried oregano leaves, crumbled
- 1/4 teaspoon ground cumin
- pinch freshly ground pepper
- pinch seasoned salt
- 1 (3 pound) turkey breast

  1. To prepare the marinade, in a gallon-size zip close plastic bag, combine the vinegar, oil, garlic, paprika, oregano, cumin, pepper, and salt; add the turkey. Seal the bag, squeezing out the air; turn to coat the turkey. Refrigerate, turning the bag occasionally, at least 3 hours or overnight.
  2. Preheat the oven to 450 degrees; line the roasting pan with foil. Place the turkey in the roasting pan and drizzle with the remaining marinade. Roast, skin-side up, for 15 minutes. 
  3. Reduce the oven temperature to 325 degrees; continue roasting, basting occasionally with the pan juices, until cooked through and the juices run clear when the turkey is pierced with a fork, and an instant-read thermometer inserted into the center of the breast reads 170 degrees (about 1 hour).
  4. Let stand 10 minutes before carving. Remove the skin before eating.

Sauce
* 1 (8 ounce) container creme fraiche
* 1 cup chicken broth
* 1 lime, juiced
* 2 jalapeno peppers, stemmed
* ½ cup chopped fresh cilantro
* salt and freshly ground black pepper to taste
* 1 pinch cayenne pepper, or to taste

  1. Place creme fraiche, chicken broth, lime juice, jalapeno peppers, and cilantro into a blender and blend until smooth. 
  2. Pour excess grease out of turkey roasting pan, pour in creme fraiche mixture, and place the roasting pan over a burner set over medium-high heat. 
  3. Scrape the browned pan drippings into the sauce mixture, bring to a boil, and cook until gravy is reduced by half and thickened, about 10 minutes. 
  4. Whisk often to prevent lumps. Season gravy with salt, black pepper, and cayenne pepper.